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by Reem Shahwa

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annyeonghaseyo!

Saturday, August 18, 2012

Wow time flies by faster and faster as the years go. Seems like day 1 of Ramadhan was just yesterday, now Raya's in less than 24 hours!

Which got me to thinking, I gotta get this post up before it turns 2000 and late...

Since most Sayfolians couldn't make it to the first buka session at Double Tree, we did round 2.

Better turn-up rate this time: 14 pax. This my friends, is considered a success. Read the previous post, and you'll understand why. There was no debate however that buffets are not conducive to our diets (or for those of us trying to maintain one, at least) and we narrowed it down to something spicy, Asian, slightly exotic and came up with Korean.

I've always been a fan of kimchi, bulgogi, barbequed meats and not forgetting sushi. Prefer Korean to Japanese sushi, although I've come to the conclusion it's because they're harder to come by in KL, thus the longing is greater. So I expected exactly that or at least a variation of it on the menu when one of the guys, Joe (Korean native bred in KL) suggested Uncle Jung's.

Picked up the menu to find this:

*flips menu front and back*

Um, is this it?

To be fair, there was a list of drinks and side orders but that was it.

Took awhile for me, no wait, ALL of us to register - besides the Korean boy who suggested the restaurant - this is one of those places which specializes in making one great dish (similar to say, the ayam penyet shop) and caters to their regular customers as opposed to walk-ins.

It was so authentically Korean. Everyone in the restaurant except us were Korean and all the workers spoke the language, even though they looked like they were from Indian heritage, which was pretty cool.

The one dish menu consists of Dak-Galbi: a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. Thanks for that Wikipedia!

before:

10 seconds in, someone asks 'is it cooked yet?'

5 seconds later 'IS IT COOKED YET?'

another 8 seconds pass... 'I'm going to taste if the chicken's ready'

2 seconds later *spits out raw chicken* 'no it's not'

genius.

about 14 mins later (but what seemed like 14 days), our Dak-Galbi is ready to be gobbled

juices/oils will splash. wear the aprons they provide no matter how silly you think you look.